hours of tedious work, patience at test and finished with an achy back. Not forgetting, Dr Perserverance was paged.
if i may cuddle it in my arms, jumping in joy with the relief of it's finally over just like i did for my bundles of blessing. I DID! crazy me you says. Happy dancing in the kitchen overwhelmed with joy of my fruit of labour, my baby of joy.
thus i name this cake, labor of love.
By far, the most labourous of all. Yet, the most satisfactory of all!
will i go through this again?
Certainly...i will! ;)
450g tinned butter (Golden Churn)
11/2 tbsp condensed milk
270g icing sugar - sieved (reduced to 200g)
15 egg yolks mixed with 3/4 tsp vanilla + 1 tbsp brandy
135g Plain flour mixed with 1 1/4 tsp mixed spices - sieved
5 egg whites
50g melted butter (for brushing onto cake layers)
1. Scoop tinned butter into mixing bowl. Beat with icing sugar till fluffy. Add Condensed milk and beat to combine. Set aside.
2. In another mixing bowl, whisk yolks mixture till thick and creamy, pale in colour. Add it to the butter mixture, beat to mix. Gradually add in the sieved flour mixed with spice powder.
3. Whisk whites till stiff. Gently fold whites into step 2.
4. Spread 1 thin layer of cake mixture into a 22cm/9" greased and lined baking tin. Bake with 200deg C (upper and bottom heat)till golden brown. Remove from oven, prick, press and brush with a little melted butter. Spread another thin layer of cake mixture on top and grill with 220deg C (upper heat only) till golden brown. Repeat the same way till the last layer. Use 180deg C(upper and bottom) and bake till golden brown.
5. Remove and leave to cool. This cake tastes better after keeping for one day.
While baking layer by layer, prick only when there are air bubbles rising up and press down with any flat-bottom glass. This is to ensure all the layers are flat and nice. The purpose of brushing a little melted butter over baked layer is to keep the cake moist.
If you want the layers to be even and neat, weigh the same amount of batter before spreading.
Recipe reference and adapted from: Agnes Chang Baking Made Easy
Indonesian Kue Lapis